Lets talk plum/paste tomatoes and sauce

Earl · August 17, 2007

Picardy is a great canner plus general all around tomato. The French have been using it for cooking since 1885. The French don't use a cooking ingredient for over a 100 years unless it has great taste.

Andes Horn is a great canner plus cooks down into a sauce that is A+. Also it tastes good enough to use fresh. CHOPTAGers have tasted both canned and the opinion on which tastes best was split.

I also cook down anything I grow into sauce. The result is fantastic. But canning whole is a whole nother ballgame. Actually, I don't can whole ones, I cut in half and remove the seeds.

I'm trying some new canner types this year but the jury is still out.

August 17, 2007	#9
Earl Tomatovillian™ Join Date: Jan 2006 Location: SW Ohio Posts: 1,278	Picardy is a great canner plus general all around tomato. The French have been using it for cooking since 1885. The French don't use a cooking ingredient for over a 100 years unless it has great taste. Andes Horn is a great canner plus cooks down into a sauce that is A+. Also it tastes good enough to use fresh. CHOPTAGers have tasted both canned and the opinion on which tastes best was split. I also cook down anything I grow into sauce. The result is fantastic. But canning whole is a whole nother ballgame. Actually, I don't can whole ones, I cut in half and remove the seeds. I'm trying some new canner types this year but the jury is still out. __________________ "Seriously think about what you're about to do/say before you do it and the outcome will always be better." Earl